Crisafulli and Villa are a brother-sister team that runs Behind the Scenes, a California catering company. Fisher is their executive chef.

From Reba to Seal, this trio has fed some of the recording industry's hottest stars. The book includes menus, recipes, concert anecdotes and those quirky dressing room food requirements.

In 1995, when Tom Petty and the Heartbreakers played the Hollywood Bowl, guests and the band dined on Roasted Pork Loin With Mango Chutney Sauce, Italian Roasted Vegetable Torte and Mediterranean Island Sandwiches with Vinaigrette. T.P., however, fueled up with simpler fare: Chicken, mashed potatoes, peas, carrots and pasta with red sauce. Isn't it nice to know that your heroes eat like real folk?

So, who has the most intriguing dressing room requirements? Frank Sinatra insisted on 12 rolls of cherry-flavored Lifesavers. Van Halen band members asked for 12 Reese's Peanut Butter Cups - full size, individually wrapped. Natalie Cole must have six bottles of Yoo-Hoo.

Also, coming to an earthbound bookstore near you is the Star Trek Cookbook (Pocket Books, $20). A book that will boldly go where no one has gone before with culinary ideas.

This compilation by Ethan Phillips, who plays a lumpy-headed Talaxian called Neelix on UPN's Star Trek: Voyager, is a combo platter of tongue-in-cheek intergalactic grub and real food.

``Everything is reconfigured for Terrans,'' Phillips writes, using the Trek term for Earthlings. ``So if you can't find bookybird for your Gaborsti Stew, you can always use turkey.'' Phillips is the Star Trek series' first regular chef. Perhaps I should have added that little-known poultry swap to today's substitution story on H-1.

With four Star Trek television series and nine movies, he and co-author William J. Birnes had more than 30 years of Federation feasting to work with on the project. Set those menu planners on stun and get ready for Antarian Glow Water (from Tribble-trading Cyrano Jones), Millipede Juice (a Ferengi favorite) and Yallitian Crystal Salad (from the coldest part of the Delta quadrant, of course) and the like. Oh, on second thought - just pass the Pepto, Bones.

HOW TO KEEP THOSE RESOLUTIONS: PART 1

Can't give up mayonnaise and sour cream? Substitute plain, nonfat or low-fat yogurt for a third to a half of the mayonnaise when making coleslaw and tuna, chicken or potato salads. And slather that yogurt-mayo mixture on sandwiches too. Gradually increase the yogurt-to-sour cream ratio to the point where the taste buds expect the low-fat alternative. Baby steps like this can become long strides toward healthful living.

HOW TO KEEP THOSE RESOLUTIONS: PART 2

Make this year a healthy one with a calendar from the American Institute for Cancer Research. The suitable for wall-hanging effort offers healthful cooking techniques and recipes.

The calendar costs $5 and can be purchased with a credit card by calling 1-800-843-8114, Ext. 716, or by sending a check with your name and address to the American Institute for Cancer Research, Dept. C99, P.O. Box 97167, Washington, D.C. 20090-7167.